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Friday, June 16, 2017

Paneer Dum Biryani Preparation

This recipe preparation is just like process of chicken dum biryani .Any biryani preparation,Marination is very important.Of course marination can take much time to prepare the recipe but that gives awesome taste and paneer pieces can absorb the masalas flavour and every bite of paneer we feel the taste of all ingredients.Adding cream is optional.Sour curd is important ingredient to this recipe....We can add more veggies as per taste.

Ingredients

paneer

200 grs

basmati rice

250grs

oil

3 spoons

ghee

2 spoons

onion

2

green chillies

5

ginger garlic paste

1 spoon

turmeric

pinch

salt

to taste

red chilli powder

1 spoon

garam masala

1 spoon

curd

1 cup

mint leaves

few

coriander leaves

few

coriander powder

1/2 spoon

bay leaf

1

cloves

2

cardomon

2

cinnamon

1 inch

tomato

1

sugar

pinch

cream

1/4 cup

cashew nuts

10

biryani masala

1 spoon

Preparation

Wash onions and cut into long slit pieces.Take a pan and put on the flame .Add 1 spoon of oil and heat it.Add half quantity of onion pieces and fry until it become to dark golden colour.Then put them on paper napkins for absorbing excess of oil.Wash green chillies and tomato and cut into small pieces.Cut paneer into your wishing size pieces.Make ginger garlic paste.Make garam masala powder.Make biryani masala powder.Soak basamati rice for 30 minutes.Take a big mixing bowl and add creamy curd and skim well.Then add salt,red chilli powder(1/2 spoon),turmeric,mint leaves,coriander leaves,garam masala,sugar, coriander seed powder,ginger garlic paste,fried onions and biryani masala powder .Finally add paneer cubes and mix all well.keep to marinate for 1 to 2 hours.Cook the basmati rice.Add 1 spoon of oil and salt at the time of water is boiling or before adding rice to boiling water.

When 80% of rice is cooked then remove from the flame and drain the excess of water.Rice not to be mushy.

Method

Take a thick bottom vessel or pressure cooker and put on the flame.

Add oil when vessel is heated.

When oil is heated add ghee.

Add masala ingredients like cloves,cinnamon,cardomom and bay leaf.

Saute it.

Add cashew nuts and fry until they become to golden colour.

Add onions and green chillies and fry for 2 to 3 minutes.

Add tomatoes and cook until they become to mushy.

Add some salt,pinch of turmeric and mix well.

Then add marinated paneer and spread it on bottom of the vessel.

Then add 80% cooked basmati rice as layer.

Add saffron milk(optional) to get nice colour to the biryani.

Spread some coriander leaves and 1/2 spoon of rose water(optional).

Add 1/4 cup of water .

Put the lid tightly like dum.

Put the flame medium for 2 minutes then turn into low for 15 to 20 minutes.

Put off the flame.Do not open the lid immediately after swith off the gas.

Keep for 20 to 30 minutes then open the lid and gently mix the rice and paneer and serve with raita or any other gravy curry.

Of course without any side dish we can eat this delicious dum biryani....Enjoy !...

Keep in the mind

We can make this recipe with left over rice also.But should be grainy not mushy..Marination is very important.Marinate the paneer pieces at least for 1 hour.Adding cream is optional.If you want to like more spicy then add more red chilli powder,garam masala and other spicy ingredients.We can use tomato sauce in the place of tomato pieces.Soak the basmati rice to get long grains structure and reduce the time of cooking also.